Sourdough Chocolate Chip Cookies (the best on planet Earth)
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- Опубліковано 26 лют 2024
- Ben Starr, the Ultimate Food Geek, shows you that the ONLY way to make a better chocolate chip cookie is adding a perfect ratio of sourdough starter.
Printable recipe: ultimatefoodgeek.com/2024/03/...
Beater Blade: sideswipeblade.com/ (Amazon knockoffs like Beater Blade are NOT as efficient...I've tested. This company only sells directly and are currently out of stock of several items...which may be my fault! They are restocking for Spring 2024, so check back!)
Pre-cut parchment sheets: amzn.to/3OXTUzC (AMAZING time saver, and cheaper than buying rolls that never tear properly.)
My favorite kitchen scale: amzn.to/49PZJHb (Restaurant grade, takes AA batteries or plug in.)
Danish Bread Whisk: amzn.to/48FEDKU (More efficient mixing of batters and doughs without overworking gluten.)
Cookie Scoop #60 1 Tablespoon, 1/2 ounce size: amzn.to/49uUTPM
RECIPE: (Yields about 5dz cookies using 1 Tbsp scoops.)
In a large bowl, or the bowl of your stand mixer, add:
2 sticks (8oz / 227g) unsalted butter, softened (to soften cold butter quickly, place unwrapped sticks in 3 cups of 90F/32C water for 5-10 minutes, then pat dry before unwrapping)
6oz / 170g white sugar
6oz / 170g brown sugar
Beat on high for several minutes until light and fluffy. Then add:
2 eggs (if mixing by hand, add them one at a time)
Then add:
6oz / 170g sourdough starter (at 100% hydration. This is VERY important. If your starter is overhydrated, your cookies will be thin and burnt. If your starter is underhydrated, your cookies will be thick and cakey. See my video on how to fix an overhydrated starter here: • Troubleshooting "Simpl... )
1 Tbsp vanilla extract
If mixing by hand, add the starter in small amounts around the bowl. Mix until starter is fully incorporated. Then add:
9oz / 255 g all purpose flour
0.3oz / 9g salt (any type)
1 tsp baking powder (NOT baking soda)
Mix on low speed, only until almost all the dry flour is incorporated. Then add:
2-2.5 cups (or more) of chocolate chips...any type or mixture
(Yes, you can also add as many nuts to this recipe as you want. I do NOT endorse the corruption of chocolate chip cookies with nuts!)
Mix on low speed only until the chips are incorporated.
Scoop in 1 Tablespoon amounts onto a baking sheet lined with parchment/foil/wax paper or greased. Bake on the center rack of a preheated 350F /175C oven for 12 minutes, rotating after 6 minutes. Cookies are done when lightly browned around the edges and on top.
For frozen cookies, bake on the center rack of a preheated 350F / 175C oven for 6 minutes. Rotate and bake an additional 7-8 minutes until done.
(NOTE: I am an Amazon affiliate. If you order something from my links, I'll get a few cents. Thanks!!!) - Навчання та стиль
Just wanted to let you know that I LOVE your videos....I am not a binge watcher but I have been trying to figure out SD for over a year now. It came together after i watched your video on SD for lazy people. So a BIG THANK YOU!
Awesome recipe, definitely going to try it!!! So happy you are back to making videos! Love your fun and informative way of teaching. Thanks Ben!!!
I happened across your channel a couple years ago and you had me at “Buttermilk”. Changed my life. I’m never without proper buttermilk as I normally fill a glass just to drink. But it’s made everything better. I’m beginning to create a sourdough starter as you taught me what sour dough bread should taste like. I want to add to my list of breads such as beer bread and Irish soda bread. Thank you!
You should try making a buttermilk preferment sourdough loaf...
Oh my heck! Ben, you are amazing... I can't wait to make these cookings..
I really enjoy how you teach that sour dough starter is not as complicated as others try to do. You are so much better at conservation. I really enjoy your videos, and maybe 🤔 someday I will make all the stuff I enjoy watching here. Keep up the good work . . . I really like your style‼️
👌😉👍
Awesome!! Thank you! Chocolate chip are my favorite cookies.
I would love to also see a video on how to make pretzels from you 😁
Yes!!!! Sourdough pretzels!!! 😮😋
I bet he’s got a good recipe! I’ve been wanting to make some but I would love to try Ben’s!
Me too!
I can’t wait to make these cookies Ben…I made my sourdough starter from your video and I’m on my second loaf of bread.My starter is bubbly thick and beautiful!!!Thanks ❤Barb
Love your recipes and I can’t wait to make these! Thanks so much for sharing!!
So glad you are back!!!
They are looking so good! Thank you for sharing your recipe.
Best cookies EVER! Thank you for all you do!
Just made this recipe! Very good flavor! Thank you, Ben!
Outstanding! This will be the next recipe i try. Many thanks, good sir. Keep up the excellent work!
So glad to have found your channel today. I love your explanations and giving reasoning behind what you're doing. Also that you include measurements by volume and weight to meet both viewers needs - much appreciated. These cookies look awesome. I've never thought to add sourdough starter to cookies but totally makes sense that would be delicious. I need to get my hands on some and try these. Personally I like my cookies quite a lot larger than this, keeping a thick gooey centre and crisp edges.
The hubby is going to love this recipe! 😋😋😋
I have honestly been waiting for this from you! I wanted to try sourdough cookie, but I haven't trusted anybody else's recipes since I first found your videos!
Thanks for putting up some awesome recipes Ben! You’re the best!! I have watched so many videos when I started this sour dough journey and was so glad when I found your videos. They work, are simple, so entertaining lol and no wasting by having to deal with discard. Looking forward to more!! Again thanks! 👍
Can’t wait to make these!!! Btw.. I started making you recipe for bread and I am obsessed! 🤣🤣. I’ve shared with friends and more keep coming asking me to “teach” them your method.. I feel honored and absolutely love sharing your method! Thank you so much!!!
This recipe is a pleasant surprise. I just learned how to make sourdough starter so I can make homemade bread, I did not know you could make cookies with the starter. I'm glad you shared this recipe and I'm glad I found it.
I made your cookies the other day, and they turned out divine! (Only my second sourdough thing I've made.) Thank you! I was wondering if you would put together some more simple sourdough recipes for us? I've been wanting to make SD pizza with your starter method. That would be awesome! Thank you! 😊
Yes, I have many recipes on the way. Editing six videos now...
If people uses a small recipient for their sourdough they would never have to discard it. If the jar is full, make little breads or a little pizza. That takes 15 minute of oven, they turn off themselves. And that's it, a little snack. Thaks for your videos. I learn a lot and it's fun to wath. Besides you have a cool real kitchen .
Can't wait to try this Ben, thanks!
I made the recipe with a combo of mint chips and chocolate chips for St. Patricks Day. Yummy and my starter following your starter recipe was at 100% hydration so they cooked perfectly. Recipe made about 40 cookies.
I made last month so dangerously yum😮
So addictive 😅
Will make again on Sunday 😂
Thank you for the recipe, Ben!
Yay! almost everything is better with sourdough! Thanks for the recipe and the explanation as well.
Love it, cannot wait to try them.
So I made your cookies and they are the bomb. My husband loves them. I have also made your sourdough bread and it is wonderful. Keep baking my friend.❤
Looks delicious. Thank you!
Another one on my recipe spreadsheet. Great! Thanks!
Making these on a rainy Sunday morning- and I couldn’t help but taste the raw dough 🤪 it was delicious!! I’ll let you know how the cookies taste when they are all done! The consistency of the dough is much better than other choco chip SD cookie recipes that I’ve tried! Thank you for sharing another great recipe!!
Just found you!!! Love your videos. Thank you so much
AWESOME!! THANK YOU.
I have tried your recipes and have gone on to lead a healthy normal life ❤
Good eye!
I just made these today! They came out perfectly! Love the center texture and the crisp edges! Thank you Ben 😊
Did you use starter straight from the frig?
No, I made exactly what I needed for the recipe last night. I have starter that stays in the fridge, but the night before I took out 17 grams (10% of the 170grams in the recipe) of starter from the fridge and then did the math for 170 grams that the recipe calls for (170 divided by 2), so I added to the 17 grams of starter, 85 grams of flour and 85 grams of water. This makes my leaven/starter for the recipe. I like doing it this way because then I have the exact amount that I need for the recipe nice and ready.
Thank you!
I’ll have to try this!
Oh my goodness I had a recipe pulled for this exact thing so I’ll definitely try these first! My cinnamon rolls are on the counter rising right at this moment!
You can also microwave 6 second intervals flipping the better over each 6 seconds on each side doing this while still in the wrapper
Short intervals in the microwave can work, but it depends on the power level of the microwave. I MUST reduce my microwave's power to soften butter, even 3 seconds on regular power will melt a hole in the middle. So each person will have to develop their own timing based on their microwave's power.
@@ultimatefoodgeek absolutely 🤗
Oh my! So glad I found you.. Already convinced 2 people to watch your vids and they are sold! Love your teaching style and no nonsense approach! NEVER wanted to create a starter before.. Or buttermilk.. Or...??
They are sold out on the side swipe blade! 😭 You convinced me to buy one on a previous video! Probably convinced everyone else!
The sellers are probably wondering why they are sold out all of a sudden? Ha
Oops.. Remind me to watch the whole video before commenting! 😏
HAHAHAHA
Beautiful... this is something worth busting my sugar limit. (For me, that's a real compliment!) Thanks, Ben, I'll let you know how mine turn out. PS: Scoobie Dough is still alive and well after I first started it when I followed your sourdough starter workshop. I think that's been about 3 years, now.
HURRAH for Scoobie!
Can't wait to make these! That blade😮😁.
As your #1 fan, I am now throwing away all of the other sourdough chocolate chip cookie recipes I've been collecting and meaning to try. I only trust you and your recipe. Karen Walker (my starter's name) will be used for this recipe this weekend! Thank you! 💗
Give Karen Walker my regards.
Love this recipe, so delicious! Never tasted sd cookies before, but I'm hooked. Maybe I'm lazier than you, I baked mine in a cast iron skillet, fabulous bars, too!
Oooooo, cast iron skillet cookie! Gotta try that. Thanks for the inspiration!
Thank you BEN!!! My breads have been getting better and better because of you!!!! I never ever toss a single ounce of pasta madre(starter in Italian)!!!
Imagine if Magelland’s and Columbus’ sailors saw the chef tossing starter into the ocean???? LOLOLOL.
YOU ARE THE BEST!!!
❤ just cooked some! Yum yum
These are delicious, and my 8yr son foodie has approved. I’m so glad I only made a 1/2 batch for the waistline.
We did the Reece’s peanut butter chips and chocolate chips.
I tasted the batter, I don’t recommend that as it doesn’t do the flavour profile any justice.
I was hoping you would let Oliver lick the beater! Can't wait to bake these!! 😁
Omg, so delicious. I just made them.
Currently have your cinnamon roll recipe resting on my counter. This is my next bake. Bob the Toma-dough is getting lots of use! (Even when he’s sleepy!)
I browned my butter first then made these. So good 🤤🤤🤤🤤
Yum! I look forward to trying your recipe. I purchased the Sideswipe after watching your last video and used it last week. It is so much better than the Flex Edge one by Kitchen Aid. Thanks for recommending it and thanks for creating such fun and informative videos.
Hurrah! You got it just before they ran out.
I bought that beater after your recommendation and love it!
Hurrah! Yeah, it's great.
I bought 2 and both lost pieces off the blades and into my recipe😢
@@Exub-wb4oc Whaaaaaaaaat? It sounds like you got the wrong size for your bowl. Contact the company, they will make it right.
I did, they told me to adjust the mixer, I did, and it happened again😢
Yes, protect the hooch! Lol it pains me when someone says they poured it out. Can't wait to try this recipe.
these cookies look so yummy. I have that Danish Bread whisk I use it a lot when I am making bread. I love it. Thank you for your video's and written recipes.. I'm glad you didn't have to say nooks and crannies lol but I miss your so funny expression LMBO
HAHAHAHAHA!
Thank you Mr. Ben!! You have read my mind. I'm about to request you Chocolate chip cookies with starter.
Love all of your recipes, definitely will be trying this one , have you tried the brown butter that’s around the internet , I think it’s by The Boy who bakes, I still haven’t but looks great
Brown butter chocolate chip cookies have been around for decades. In this case, I don't feel it's worth the extra effort. (My videos are for lazy people, after all.) But some commenters have said they modified for brown butter and loved it. Do it, if you don't mind the extra steps. But you won't find a person alive that will complain about the cookies this recipe makes with softened butter.
Thanks Ben! Also for your metric measurements 👍🏻 And YES, weigh your stuff! ❤ I will save this recipe and make these one day (on a diet at the moment). Very curious how these will turn out with my 100% home milled whole rye flour starter.
Probably exceptionally delicious. Baking with whole grains becomes problematic with SOURDOUGH recipes, especially when attempting 100% whole grain. But these cookies will be divine. If you're using rye for the flour content, as well, I would lower the flour content to 7.5 oz, as your cookies are going to be thicker and denser with whole grain flour.
@@ultimatefoodgeek oh no, for cookies I'll use white flour. Only my starter is whole grain. My bread recipe is a mix of home milled whole grain and store bought (bio) white. And I agree, whole grain is more thirsty
So many great ideas, especially using a variety of chips and the freezing bit. For the record, I do like nuts - pecans, walnuts, peanuts, macadamia nuts… oh my! Definitely putting this one on rotation ❤
By the way, why the heck don’t you have a cookbook out?
I do, but it was hastily thrown together like 18 years ago after a TV appearance, so I don't promote it. It's laughably bad. There are enough amazing science based cookbooks out there, we don't need any more!
Yum! Can you share a recipe for lazy soft sourdough sandwich loaf?
It's on the development list!
I bought my first SideSwipe almost 13 years ago. It lasted for about 11.5 years. I ordered another one almost 1.5 years ago. Love love LOVE mine! ❤️
HURRAH! Love this endorsement.
Amazing.🙌🙌 and I'm not one for the flat cookie..but..after u eat one..the flavor in your mouth from the first one says...u need another..🤣 And another 🤷♀️I will bake the rest on Easter for my fam..👍👍
These look wonderful... can't wait to try them!!! Would it be possible to ask for a sourdough bagel recipe??
It's in production!
@@ultimatefoodgeek ♥
I couldn’t agree more about the horrible extra starter recipes! I’m looking forward to trying this. 😋
I’m new to your channel and just started using SD. My daughter figure it out and I found you through a Facebook group recommendation. Excellent videos and knowledge! Can you do sourdough bagels? Pretty please! 🙏🏼
Yes, it's being filmed now!
Love youre videos! I wonder if tou could do a recepie of souer dough buttermilk bread.?
Recipe is fermenting on my countertop right now...in the testing process!
Great vid! Learned lots of good tips, am checking out the beater as well. Regarding the hydration level of discard being an issue when adding to recipes, would it be possible to add (most of) the flour to the discard a day or more before, effectively feeding it to become a very stiff starter, like "The Bread Code" has shown on his channel? Then you could maybe get extra flavour/fermentation benefits from the flour before adding the water later when mixing, or replace what would have been water with other liquid or semi-liquid ingredients for other flavours.
You're venturing into careful math territory. But as long as you know the hydration rate of your existing starter, you can balance out ANY recipe with additional liquid. I haven't worked with very dry starters, so I have very little experience with them. But I don't really understand how keeping a dry starter has actual flavor benefits over 100% hydration. Drier fermentation might favor certain strains of yeast and bacteria, but I'm not sure it results in massive flavor benefit. With old, unfed starter, you have MORE flavor than starter that's been fed more recently, regardless of its hydration. Older starter+slower fermentation=more flavor.
Hydration level does not change over time, although the consistency/thickness of the starter DOES. Still, with a low addition of starter compared to overall flour content in the recipe...there's not much change in final consistency of the dough, even if your starter has thinned out radically due to acidity/age. All this is to say...for most people a 100% hydration starter is the smartest idea, as most recipes call for it, and it doesn't matter whether it's thick after a recent feeding, or thin after months in the fridge...the final recipe comes out the same, texture-wise. Starter doesn't get MORE hydrated the thinner it gets with age. It's still half flour and half water.
@@ultimatefoodgeek Thanks for the reply! I was thinking the stiff (30-50% hydration?) starter could be beneficial because you would be fermenting most or all of the flour, rather than adding a majority of unfermented (dry) flour in the final mixing. The other reason you could get more flavour in is that by removing the water that would have been in the starter, you can replace it with something else, (maybe buttermilk?). I also may disagree with you in that I think that there is a difference between old, unfed starter (vinegar-y and not my preference) and ripe/peaking starter. Although when you add baking powder/soda that reacts with the acetic acid so removes much or all of the acid flavour. I definitely have not done the degree of baking and testing that you have though! I agree that the 100% starter is the easier way to go for most, this is just an idea I have been thinking about and wanting to get around to trying out.
Your sour dough bread recipe for lazy people is the absolute best it the only recipe I ever use every loaf is perfect ❤❤❤
I just fed my "culture" starter for the 2nd time yesterday!. I hope it works out. I'm dying to make some sourdough bread.
It was and is D-E-Licious! Not at all salty.
Very delicious! Thank you Ben. I wanted to ask you, is it possible to make a yundane sourdough recipe? I only trust your videos.
I use the yudane technique pretty often, but it's not "simple." And this simple thing is what seems to be driving everyone in my direction. As the channel grows and folks get comfortable with the technique, I may add some videos that include yudane and tangzhong, because they make a dramatic improvement in texture and shelf life.
I am very interested in those methods, as well. Bring it!!
Love it
So excited to try out this recipe. I tried a different sourdough cookie recipe last week and they had more of a muffin texture. These look like perfection!
These are delicious and tender. I made another sourdough discard chocolate chip recipe last week that were cakey but still good. I mean it's like pizza, even when it's bad, it's still pretty good. But while I was making them, I was hoping the recipe would be in grams not cups. I'm so used to baking that way now since I've started with sourdough.
My recipes all have the gram conversions, both on the screen and in the video description.
Once again, Ben the Rock Starr🤩
THIS IS SO AWESOME! By the way, I need an explanation of that hat. I think I need one and I don't know why.
Ha ha ha... My mom has been making them for me since I was a little chef.
@@ultimatefoodgeekso, it's an official chef’s hat? Hmm. From where? Thank you
@@ultimatefoodgeekI like Mom. Does she have a pattern? So that we may match one day? I mean, All I have is void and an empty head.
Can’t wait to try!
If I wanted to add peanut butter, would I reduce some butter?
I haven't tested this. So you be the first to try, and report back! I'd reduce the butter AND a tiny bit of the flour, as peanut butter has a lot more solids and protein than butter. Maybe 4 oz peanut butter for 1 stick of butter, and reduce flour to 8oz? Hard to predict what's gonna happen.
Perfect! I will try that! Truly appreciate your help and these amazing recipes 🫶🏼
I like the sign on top of the cabinets. People have eaten from this...
Where is your sourdough pancakes recipe? I can't find it. Love your presentations and must get my starter going.
I haven't published one yet!
Fun fact: the Side Swipe doesn’t have one that fits the Kitchen Aid Artisan MINI. 😢 the slightly smaller bowl of 3.5 qt. Has narrower diameter than can accommodate the fancy side swipe design. I am sad.
Awwww...booooooo... I didn't realize they even made a mini, though!
Omg have you been spying? 😂 I have 3 different recipes I’ve been making this week, hubby is happy but so far can’t compare to my non-sourdough recipe, yet. I’m sure yours will be the best! Was wondering why you don’t chill the dough first? I find my cookies do best if chilled. Loving beyond words the sourdough starter you shared. I’ll let you know how this recipe suffices. I’m moving this to next in line. 😂. Still would love a baker’s calculator ❤️. 😮 thanks again.
I prefer to bake these straight from the freezer. The texture is best. But refrigerated for an extended period degrades the quality of the cookie, for some reason. I think it has to do with fermentation. The freezer stops that from happening. But after 12 hours in the fridge, these cookies are NOT as good as fresh. But frozen is best.
If our starter has thinned out after being in the fridge for awhile unfed, do you recommend bringing it back to a thicker state before baking cookies? It was my understanding that a hungry starter remains at 100% hydration, even though it’s become more liquid with time, but even tho it’s fine for bread, I’m guessing that’s not a positive thing for cookies. Looking forward to trying this recipe! Thanks, Ben.
No...no need to feed or attempt to thicken. The flour and water content is the same, regardless of the thickness.
New viewer. From texas. I love cooking and baking. Looking for oatmeal raisin cookie
Regarding sourdoughm deep sigh of relief.... lol. Thank you :)
Thanks Ben going to make these cookies!! A question can I make scones using my sourdough starter? Thanks
Yes! Mix 4oz buttermilk and 4oz starter together until smooth. In a separate bowl, combine 7oz flour, 1T baking powder, 2 Tbsp sugar, and 1 tsp kosher salt (or 1/2 tsp fine salt) together, and cut in 8T unsalted butter until the mixture looks like coarse crumbs. (I actually grate my butter into the dry ingredients on a box grater...it's a bit faster.) (Add inclusions at this point...blueberries, currants, etc.) Add the liquid ingredients to the dry and gently drag a fork through everything until you have a workable dough. Turn out onto a floured surface and gently press out into something of a rectangle. Fold 1/3 of the dough over onto the center third of the rectangle, then fold the remaining 1/3 over on top of the whole mass. (You're basically stacking the dough in 3 layers.) Gently press back out into a rectangle and repeat the folding.) Do this folding process a total of 4 times, and your dough should be cohesive and laminated. Gently press out to about 3/4-1" thick, and cut into your desired shape. Bake immediately 450F for 12 minutes, or until nicely browned. Video coming soon.
THANKS!!! You're a ⭐
Sorry just another question.. If I don't have buttermilk can I use kefir?
Pecans are the best in chocolate chip cookies
That looks great i will definitely try making them this weekend.
Is there a way to lower the sugar content without destroying the recipe?
No, cookies are a delicate balance of fat-sugar-flour. You can try a sugar substitute, but expect a significantly different texture.
@@ultimatefoodgeek Thank you.
lol…I made these a second time and couldn’t figure out why they went flat…this time I followed your video instead of the written instructions. Your video calls for 270 grams of brown sugar instead of the written 170 grams. Just thought I’d let you know of the typo error in your video.
Thanks...I have to fix this.
Oh shoot maybe thats why my cookies spread so bad..I thought my starter was off but I weigh it so know it couldnt be that
Mine spread badly too but I wrote it down at I watched the video..I don't know!
So is the video the correct amount or the written recipe?
@@jacysmith5781170g/6oz. There’s a note in the video.
HI Ben I have been following you for the last couple months and totally enjoy your channel. I was looking for a sourdough starter and have your recommendation in the process. I can't wait to try the bread. I do have a couple questions. I had carpal Tunnel surgery this past month on both hands, (two weeks apart)..my question, now that I am done with my 4th feeding, can I put the starter in Frig now until I am able to work the dough or leave out? Also, do you have a sourdough recipe for pizza dough?
Pizza video is in the works. Yes, the starter can go into the fridge now. When you get ready to bake your first loaf, mix it up in the morning so you can track it throughout the day to know how long it takes to double. It may be a long time in the beginning...24 hours or more. That's just because the starter is young and cold.
Thank you Ben, I will do that.
Unfortunately, before stumbling onto your fabulous channel, I gave my newbie starter its initial feeding. Then, per ubiquitous instructions, I removed the ‘discard’ before feeding again. However, I did save the discard, intending to make pancakes (or something).
May I use that discard in this recipe?
Thank you for my new go-to channel for all things sourdough!
Yes, you may!
Nuts, YES! I would always looked forward to the smell of my Grandmother's pantry and the taste of her cholate chip cookies. Nuts were always involved, usually walnuts. They were thin crispy and chewy. I use her recipe always, there is a secret ingredient that often turns people off if I mention it. Bacon drippings! It is a very old recipe and suggests any combination of butter and bacon drippings. I use 3 -4 tbsp bacon fat and the rest butter. How do you think this would work off the top of your sciency head?
Thanks for your content I have been rebingeing you videos, particularly all things sourdough and your buttermilk vid.
I have a bacon chocolate chip cookie recipe that I love, but haven't tried converting it to sourdough. Bacon fat can have more or less water in it than butter, depending on when the fat was poured off the bacon during the cooking process. So it can unpredictably skew the texture of your cookies, even each time you bake, because you don't have a standardized way of knowing the water content of your bacon fat. Always try to cook the bacon fat until it is clear. Then pour off into a container and refrigerate until solid. Sub half the butter (4oz) for bacon fat. You can also add cooked, chopped bacon in with the chocolate chips. If the cookies are super flat, add an extra 1/2 ounce of flour next time.
Thank you for the advise@@ultimatefoodgeek
Must also say I've been licking beaters {raw cookie dough} all my life never got sick but never do if eggs are store bought-they can contain contaminants I only use free range organic
Hi Ben, I’m still new to sourdough starter and discard. I want to make your sourdough chocolate chip cookie recipe but I’m a little bit confused. Do I use 170 g of my refrigerated unfed sourdough discard or do I want to feed it the night before I want to make this?
Do I wait for it to be active OR wait for it to deflate back down before incorporating it to this recipe?
Also, how much discard/water/flour do I mix to get 170 g of it for this recipe.
Thank you!
Gina
Gina, you NEVER feed your starter before making any of my recipes. You want cold, unfed starter, straight from the fridge. If you don't have 170g of starter to begin with, it sounds like you're only keeping a tiny amount of starter...and your sourdough methods may not be conducive to my recipes. I keep about 2 pounds of starter, and use it until I'm almost out (over a course of weeks or months), and then I'll feed again to make 2 pounds of starter. So I'm only feeding several times a year. This is how I advocate for lazy folks like me to manage their starters. But if you're keeping a tiny amount of starter and feeding every day, my recipes aren't going to work for you unless you take off some of that starter (your next "discard") and feed it a decent amount (like 500g flour and 500g water), and let it sit until bubbly and then put it in your fridge. That's the stuff you'll use for my recipes. When you get low, just give a big feeding with equal weights of flour and water, wait for it to get bubbly, and put it back in the fridge. All my recipes call for sleepy, cold, unfed starter.
Entertaining and informative as always. I would like to request a sweet sourdough bread recipe in the style of "lazy," please. I want to do a loaf with sweet inclusions, but I seriously don't have time for stretching and folding (I have 4 kids and work full time). I also would really really love to see a quick and easy soft sandwich bread recipe. *Wishing for these videos...*
It's in the works. My cinnamon roll recipe makes a fabulous sweet bread base recipe...just bake in a loaf pan rather than rolling and cutting into cinnamon rolls.
@@ultimatefoodgeek Thank you for reading and responding to my comment. So glad you're making videos again. I tell everyone who's into sourdough or just beginning to look you up. I seriously don't follow any other recipe.
Oh these look absolutely dangerous. When i saw the title i was like, What!??😮 And I'll have to fight you in cookie dough eating and nuts in cookies. 😅
Would appreciate your take on sourdough bagels!
It's in production.
@@ultimatefoodgeek YAY!!! I am totally STARR STRUCK!
Sucks! Side swipe is completely sold out 😭 I have been looking for something like this for well over 20 years. Hopefully I can get one when they are back in stock. 🤞
They'll be back in stock soon. Check in a few weeks.
super Starr!
Thank you so much for sharing your recipe 🫶🏼 what can I do to bake these cookies if my oven has only one rack (can’t move it) and is more close to the bottom than to the middle?
Your cookies will be more likely to burn on the bottom. My suggestion is to nest 2 baking sheets inside each other, which gives a little more thermal mass...meaning it will take the nested baking sheets LONGER to get up to temperature, thus insulating your cookies a bit. If you don't have 2 baking sheets, consider lowering the oven temp to 325F/160C. This means you'll need to extend the baking time a bit, and you'll have less caramelization, but less risk of burning.
@@ultimatefoodgeek you’re the best 🫶🏼 thanks a lot Ben!
Looking forward to trying this recipe. How many cookies does it yield?
About 5dz if you use a Tablespoon size.
@@ultimatefoodgeek Great. Thank you!
Hi Ben, big fan! Love your sourdough bread! I mastered it! Anyway , your written recipe says 170g brown sugar but on screen in video it appears as 270 g brown sugar…. Not sure which one is accurate. I use grams instead of ounces..it’s easier for me…
Oh no! That's a big mistake. It's 170g, the same amount as the white sugar. Sorry about that.
Trying this recipe for the first time. Is there any way to substitute splenda for the white sugar to make it a little more diabetic friendly?
Yes, but the texture and flavor will be off. Still, if you bake sugar-free a lot at home, you're accustomed to this. Splenda (and many manufacturers) make a cup-for-cup sugar substitute. Expect the cookies to be cakier.
I'm with you on the nuts!!